Ingredients
- 1 lb carrots, chopped in food processor or grated into little confetti-like flakes
- Salt
- Pepper
- 5 cups chicken or vegetable broth
- 4 Tbsp butter
- 1 shallot (large; can use small onion as cheaper substitute), minced
- 3 garlic cloves, chopped
- 0.5 tsp coriander (ground)
- 0.5 cups dry white wine
- 1.5 cups arborio rice
- 1.25 cups grated parmesan
- Chili crisp (crispy bits of chili peppers, onions, garlic, etc. in oil; you can find various brands at most grocery stores, but I like Momofuku), for garnish
Prep
Heat the broth over low in a pot. This will not be the pot everything gets cooked in; the broth just needs to be hot when you add it to the main pot.
Melt 2 Tbsp butter in a medium saucepan (the main pot) over medium-high heat. Add the carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring often, for 2 minutes.
Add the wine and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium. Add the rice and cook, stirring, for 2 minutes.
Add 1 cup warm broth and cook, stirring, until the rice has absorbed most of the liquid. Repeat 4 more times, until you have used all the broth. Do not add the broth all at once.
Add the remaining 2 Tbsp butter and the parmesan. Stir until thoroughly combined with the rest of the risotto. Season to taste with more salt and pepper.
Let people garnish their own servings with chili crisp, which can be quite spicy but adds a nice pop to the creamy risotto.
Credit
This recipe is from NY Times Cooking.